Another favorite granola bar recipe! These are easy to make and taste great. The recipe was originally a “no-bake” recipe, but they fell apart really easily, so I decided to try baking them. They hold up really well after baking.
4 Cups Oats
2 Cups Puffed Rice Cereal
1/2 Cup Honey
1/3 Cup Brown Sugar
1/4 Cup Peanut Butter (crunchy or add some finely chopped peanuts)
1/4 Cup Unsalted Butter
3 teaspoons Vanilla
Preheat oven to 325°F and line a 9X13 inch pan with parchment paper, letting it hang over the edges slightly. Spray the parchment paper with non-stick spray.
Combine oats and cereal together in a large bowl.
In a medium saucepan, combine honey, brown sugar, peanut butter and butter. Bring to a bubble over medium/high heat. Reduce and simmer until smooth. Remove from heat and stir in vanilla.
Pour into the large bowl with the oat/cereal mixture. Fold together until completely combined. Press firmly into the prepared pan. Bake 20-25 minutes for chewy and 25-30 minutes for crunchy. Press with a lightly oiled spatula right when they come out of the oven. Let cool completely before cutting into bars.
Yield: 9X13 inch pan of granola bars
*Note: Use gluten free oats and cereal if you need this to be gluten free
-Recipe slightly adapted from Pennies & Pancakes–
These oatmeal cups are pretty tasty! I was thinking they were going to be like muffins when I made them, but they are really more like baked oatmeal. It stays together like a muffin, but since there is no flour it has a different texture. The kids liked them too! My kids don’t really eat oatmeal, so this is a great substitute for oatmeal. Also, no sugar! OK, there is sugar in chocolate chips, but I couldn’t leave them out. I hope you try out these Banana Oatmeal Cups with Chocolate Chips! Enjoy!
3 Overripe Bananas, mashed
1 Cup Unsweetened Almond Milk
1 Tablespoon Baking Powder
3 Cups Oats
1 teaspoon Vanilla Extract
3 Tablespoons Mini Chocolate Chips
Preheat oven to 375°F.
Mix together bananas, almond milk, eggs, baking powder, oats and vanilla together either by hand or in a stand mixer. Stir in chocolate chips.
Either spray muffin pan or line with paper liners. This makes slightly more than one muffin pan worth, so you will need two pans. Divide batter among 15 muffin cups. Bake until the edges start to brown, about 25-30 minutes.
Yield: 15 Muffins
-Recipe adapted from Green Lite Bites–
I found this idea for coating apples with pancake batter before cooking them on Pinterest. I’m sure everyone on Pinterest has seen this about a hundred times! I thought I would give it a try and see if it’s good. I thought they turned out pretty awesome. The apples were softened, but still had a little crunch to them. Chloe and Owen didn’t really like the apple. Owen picked all the pancake off and threw the apple on the floor. Chloe just sat it to the side and asked for pancakes without apples. So, maybe these aren’t super kid friendly…or maybe just not MY kid friendly. I really enjoyed them though. I coated them with my Cinnamon Oat Pancake batter. These pancakes are a favorite in my house.
Make sure to core your apples before cooking them!
Now that fall is officially upon us, pumpkins are ripe and readily available. This Pumpkin Pie Oatmeal tastes just like a warm pumpkin pie. You might even be tempted to put some whipped cream on top. Go ahead and do it, put whipped cream on top…no one will judge you. I love pumpkin pie, but I think I actually might like Pumpkin Pie Oatmeal better than pumpkin pie itself. So that is proof that this is some seriously tasty oatmeal. I hope I don’t turn into a pumpkin from eating Pumpkin Pie Oatmeal every day this fall!
1/2 Cup Old Fashioned Oats
1 Cup Milk
1/4 Cup Pumpkin Puree
1/8 teaspoon Pumpkin Pie Spice
1 Tablespoon Brown Sugar
Combine oats, milk, pumpkin puree, pumpkin pie spice and brown sugar together in a small saucepan. Heat over medium heat until oats are cooked, about 5 minutes.
Yield: 1 Serving
This is a delicious low-calorie granola that is great alone or on top of yogurt!
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins
Preheat oven to 300°F.
Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.
Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.
Stir the applesauce mixture into the oat mixture until fully combined.
Spread it out onto a baking sheet. Stir every 10 minutes of baking until the granola is golden brown. This will take a total of about 45-50 minutes. Stir in the raisins after baking.
Store in an air tight container.
-Recipe found at Fake Ginger–
I totally love these flourless cookies! I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend! You wouldn’t even know these are flourless just by eating them. Make sure to use gluten free oats if you are needing these to be gluten free.
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped
Preheat oven to 350°F and lightly grease two cookie sheets.
In the bowl of a stand mixer, cream together the sugar, brown sugar and butter. Mix in the baking soda, eggs and vanilla until fully incorporated. Mix in the peanut butter. Using the stir speed, stir in the oats, chocolate chips and walnuts.
Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart. Bake until lightly golden and delicious, about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Yield: about 48 cookies depending on size
-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute–